Creole Striped Bass
This delicious recipe features striped bass fillets seasoned with a flavorful blend of spices, then pan-seared to perfection. A tangy lemon butter sauce adds a delightful finishing touch to this dish, making it a wonderful choice for a quick and satisfying seafood meal. Serve the fillets with the luscious sauce drizzled on top to enjoy a delightful dining experience at home.
— Constant Cookbook
Ingredients
- 1/2 tsp. chili powder
- 1/2 tsp. paprika
- 1/4 tsp. dried thyme
- 1/8 tsp. garlic powder
- 1/2 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground black pepper, plus more, to taste
- 1/4 tsp. freshly ground white pepper
- 4 striped bass or other firm white-fleshed fish fillets, 1 1/2 lb. total, pin
- bones removed
- 2 Tbs. olive oil
- Juice of 1 lemon
- 2 Tbs. unsalted butter
Instructions
- <b>Season the fish</b>
- In a small bowl, combine the chili powder, paprika, thyme, garlic powder, the 1/2 tsp. salt, the 1/4 tsp. black pepper and the white pepper. Place the fish fillets on a plate and season on both sides with the spice mixture.
- <b>Cook the fish</b>
- In a large fry pan over medium heat, warm the olive oil. Add the fish and cook until well browned underneath, about 4 minutes. Turn the fish over and cook until opaque throughout, 2 to 4 minutes more, depending on thickness. Transfer the fish to individual plates.
- <b>Make the sauce</b>
- Wipe any oil from the pan with a paper towel. Return the pan to medium heat, add the lemon juice and 1 to 2 Tbs. water and stir, scraping up any browned bits from the pan bottom. Stir in the butter and season with salt and black pepper. Spoon the sauce over the fish and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Seafood,</I> by Jay Harlow (Oxmoor House, 2007).
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